Chickpeas are slightly irregular round legumes, a bit larger than pea-sized. A plant will grow up to 50 cm high and has small, feathery leaves on it. One seed pod will contain 2-3 peas. Chickpeas grow in a subtropical climate, and there are two types of chickpeas: the desi which is small dark seeds with rough coating and the Kabuli which is beige-colored and has larger seeds. Mature chickpeas can be eaten in salads, added to stews or ground into gram flour. It can be used in making hummus or falafel.

Plural: Chickpeas

Season: available year-round

How to select: Available canned, dried and in some areas fresh.

How to prepare: Salads, soups, stews.

Matches well with: carrots, cilantro, coriander, couscous, cumin, garlic, lemon, mint, olive oil, onions, parsley, peppers, rosemary, spinach, tahini, tomatoes, yogurt

Substitutions: chickpeas = broad beans